Innholdsfortegnelse for December 2008 - January 2009 i Taste of the South

WHILE I ENJOY WELCOMING FRIENDS AND FAMILY to my home year-round, I relish it the most during Thanksgiving and Christmas. Maybe it’s the cooler weather, maybe it’s the traditional foods—either way, I always look forward to this time of year. Cookbook author, chef, and restaurateur Robert St. John enjoys hosting his loved ones after church services on Christmas Eve for a meal that is highly anticipated because of the traditional, tasty favorites that are served. So when he offered to share his menu and home with us for this issue, we just couldn’t resist. You just might find yourself punting your traditional dishes in favor of his, and I know you won’t be sorry. The festivities begin on page 16. Like most Southern cooks, I spend a lot of time…

SINCE 1930, DEWEY’S BAKERY HAS SERVED SWEET treats to local patrons in Winston-Salem, North Carolina. Then, about 15 years ago, its founders decided to look for a way to distribute a variety of baked goods on a national level. So in the early 1990s, in the foothills of North Carolina, they created Salem Baking Company and began offering its line of gourmet fare. Sample any of the Salem Baking Company’s baked goods and you’ll find that great care goes into using only the finest and freshest ingredients. But what you’ll also discover is a sincere commitment to preserving the history and tradition of each product. From cheese straws to shortbread cookies, the company takes great pride in preparing products in a homemade fashion. “Our focus is on quality,” says Scott…

FROM THE FIRST CRUDE STONE KNIVES OUR ANCESTORS USED THOUSANDS OF years ago to the gleaming lengths of stainless steel that we wield today, knives have helped us perform the most basic human tasks—preparing and sharing food. Yet no single piece of kitchen equipment seems to intimidate home cooks more than the knife, says Chad Ward, author of An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives (William Morrow, 2008). We’re afraid to use them when they’re sharp, he says. And we’re annoyed with them when they’re dull. We worry that we don’t know the proper way to use and care for them. Before you invest in knives, take a few minutes to consider what you really need and how you will use it. Buy only what suits…

THE FIRST WAVE OF COOLER AIR BRINGS NOT JUST a change in temperature, but also a change in Southern menus. “A cold snap changes everyone’s attitude,” says organic squash grower Ken Lansing, who farms 17 acres on the outskirts of Memphis, Tennessee. “There’s got to be a little nip in the air before people are ready for winter squash.” Winter squash are not so different from summer squash. Both belong to the genus Cucurbita (along with other Southern favorites such as pumpkins, cucumbers, and watermelons), and both are planted and grow during the summer. The distinction between summer squash and winter squash lies more in how people view them—and how they cook and eat them. Summer squash include delicate-skinned varieties such as zucchini and yellow crookneck squash that are harvested…

From Near and Far I am a designer here in Los Angeles, and I purchased your magazine at the Market here. I love to cook, so creating a kitchen that works for my clients is a natural for me. It is rare that I look at a cooking magazine and like one recipe, and yet, kudos to you all, I found myself loving all the recipes. Someone is doing something right out there! Keep up the great work. —Judson A. Rothschild Beverly Hills, California I am from Scotland. I lived in the southern state of Mississippi for a while. I just loved Taste of the South. I didn’t realize I could go online and get recipes. The photos are so colourful, too. —Sally Adams Ellon, Scotland EDITOR’S NOTE: The Internet…

spinach-dip nachos Yield: 12 servings Preparation: 20 minutes Cook: 10 minutes 2 (10-ounce) packages chopped frozen spinach, thawed and squeezed to remove excess water 2 (8-ounce) packages cream cheese 10 ounces grated Parmesan cheese 1 cup sour cream 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1 (12.5-ounce) bag tortilla chips 11⁄2 cups seeded and diced tomato 1 (15.5-ounce) can black beans, rinsed and drained 1⁄4 cup fresh sliced or diced jalapeño pepper 2 cups shredded mozzarella cheese IN A LARGE SAUCEPAN, combine spinach, cream cheese, Parmesan cheese, sour cream, salt, and pepper. Cook over medium-low heat, stirring frequently, for 10 minutes, or until heated through. ARRANGE CHIPS on a serving platter. Spoon spinach mixture over chips. Top with tomato, black beans, jalapeño, and mozzarella. Serve immediately. football brownies Yield:…

A HOLIDAY TOUR OF THE TASTEMAKERS OF THE MUSIC CITY, NASHVILLE, TENNESSEE, reveals a chorus of artistic talent that defines the community. Founded on Christmas Day 1779, Nashville thrives on her renowned musical talent, and Gaylord Opryland Resort is the centerpiece, with holiday decorations, music, and dining all dazzling the senses. A somewhat unrecognized gift is the artistry of chefs, who with the collaboration of nearby farmers stretch the bounds of patrons’ palates. Like any city, Nashville has a host of holiday food traditions that maintain delicious links between the past and the present—from the Pancake Pantry’s sweet-potato pancakes and Martha’s at Belle Meade Plantation’s fudge pie with peppermint ice cream to restaurants in legendary hotels like The Hermitage and Union Station. WHERE TO STAY GAYLORD OPRYLAND RESORT 2800 Opryland…

. . a holiday table without country ham would be like a wedding without cake. If you know the flavor of a baked country ham—powerfully porky, minerally and deep, perfectly complemented by the flavor of cinnamon and cloves—you know full well that all that work is worth it! Growing up in Charleston, we ate our fair share, and a holiday table without country ham would be like a wedding without cake. If you know the flavor of a baked country ham—powerfully porky, minerally and deep, perfectly complemented by the flavor of cinnamon and cloves—you know full well that all that work is worth it! Growing up in Charleston, weate our fair share, and a holiday table without country ham would be like a wedding without cake. Once, in the not-too-recent…

Southern families are divided into two holiday dining categories: Christmas Eve dinner eaters and Christmas Day dinner eaters. My family is a Christmas Eve dinner family. We eat our principal holiday meal after church services on Christmas Eve. It’s the most formal event we host in our home all year. For the entirety of my 47 years, my family has basically served the same Christmas Eve dinner menu year in and year out. That’s a good thing. The recipes are proven, and the dishes taste great. When I took over the hosting of the holiday meal from my mother, I tweaked the recipes a little and added an item or two, but the lead characters remain the same. Just as I know that Jimmy Stewart is going to sing Auld…

WHEN THE GRANDE DAME JULIA Child was alive and had cooking questions, she called Shirley. When the little elves in the tree turn out cookies that are not up to par with their elfin magic, they call Shirley. When The New York Times’ science section has a question about baking, they call Shirley. When NPR wants to teach its listeners how to make a better chocolatechip cookie and when Terry Gross of Fresh Air wants to learn the science of cooking a turkey, they call Shirley. And when Jimmy Kimmel wants to do some serious frying on set of everything from ping-pong balls to a wristwatch with his main man Snoop Doggy Dogg, he calls Shirley. It is amazing that one of the most respected food authorities in the world…

THE HERMITAGE HOTEL IN NASHVILLE, Tennessee, is a five-star and five-diamond hotel, so it has a reputation to uphold, especially with regard to its food. Executive chef Tyler Brown is at the helm of the hotel’s kitchen, overseeing the service of three meals in the Capitol Grille restaurant, room service, and an employee cafeteria. Chef Brown draws upon his Southern heritage to create memorable meals for the guests. And although he spends most of his time at The Hermitage Hotel, he shared with us that he cherishes time with his family. For more information about The Hermitage Hotel, go towww.thehermitagehotel.com or call 1-888-888-8414. Where’s home? South Carolina— Charleston and Greenville. How did you learn to cook? My mother went to cooking school in France. She cooked professionally for only a short…

Cover Cake plate by M. Bagwell, www.mbagwellart.com. Christmas Traditions Pages 17 –24: All dishes from a private collection. A New Year’s Day Brunch Pages 26 –31: All dinnerware and serving pieces by Vietri, 866-327-1279, www.vietri.com. Location courtesy of Diane and Hugh Stith. Touchdown Treats Pages 34 –29: All serving pieces and football-shaped appetizer plates from Swoozie’s, 866-796-6943, www.swoozies.com. Location courtesy of Tris and Eric Chapman. Bakewise Pages 40–46: Cake plate by M. Bagwell, www.mbagwellart.com. History in the Baking Pages 50–55: Blue and white plate from Anthropologie, 800-309-2500, www.anthropologie.com. Smoke Rings Pages 66–71: VitaClay™ Chef Rice & Slow Cooker (8-cup) available in stores nationwide or online at www.vitaclaychef.com. Taste of Tradition: Country Ham Pages 74 –79: White platter and green platter from HomeGoods, 800-614-4663, www.homegoods.com; antique ham board from private collection;…